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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 5 |
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âThis recipe is so quick and easy, and I always receive a ton of compliments,â writes Kristi Black from Harrison Township, Michigan. âIt quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste.â TIP: Kristi suggests serving her Easy Chicken Enchiladas with sweet corn cake for a âreally yummyâ summer spread! Ingredients:
1 can (10 ounces) enchilada sauce, divided |
4 ounces cream cheese, cubed |
1-1/2 cups salsa |
2 cups cubed cooked chicken |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (4 ounces) chopped green chilies |
10 flour tortillas (6 inches) |
1 cup (4 ounces) shredded mexican cheese blend |
shredded lettuce, chopped tomato, sour cream and sliced ripe olives, optional |
Directions:
1. Spoon 1/2 cup enchilada sauce into a greased 13-in. x 9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans and chilies.
2. Place about 1/3 cup of chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
3. Cover and bake at 350° for 25-30 minutes or until heated through. Serve with lettuce, tomato, sour cream and olives if desired. Yield: 5 servings.
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